At the winery each batch (or vineyard) was held cold for five days prior to fermentation to help with colour and flavour extraction. The juice was then inoculated with yeast for the primary alcoholic fermentation and hand plunged up to eight times daily during the height of fermentation. When dry each batch was pressed to tank, settled and then racked off gross lees to either stainless steel tanks or a mixture of new and older seasoned French oak. The wine underwent 100 per cent malolactic fermentation before being blended, fined, lightly filtered and gently prepared for bottling. 

Tasting Note:
Dark garnet. Layered with blueberry and blackcurrant fruits, intermingled with dark chocolate aromas. A concentrated fruit driven wine of ripe red berries and dark fruits that fill the palate showing delicate tannin and savoury oak notes to finish.